Sicilian style chicken with Baby Roma tomatoes

Sicilian style chicken with Baby Roma tomatoes

Made with Mutti Baby Roma tomatoes

Baby Roma are small, delicious, elongated tomatoes that stand out for their sweet flavour and fleshy texture. They are very carefully harvested and processed extremely quickly so that their freshly picked taste can be preserved. As their skin is very thin, they are ideal for use in quick sauces or for enjoying with shellfish and seafood.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • A pinch of large saffron threads
  • 1 tbsp olive oil
  • 2 medium brown onions, sliced
  • 2 cloves garlic, crushed
  • 2 tsp ground cardamom
  • 2 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 2 cinnamon sticks, broken in half
  • 1 x 400g tin Mutti Baby Roma Tomatoes
  • 1 tbsp honey
  • 4 chicken marylands
  • 1 tbsp olive oil
  • 1 tsp salt flakes
  • 1/2 cup pitted green Sicilian olives
  • Quinoa, to serve
  • Fresh parsley, coarsely chopped, to serve
  • 1 wedge preserved lemon, rinsed, pulp removed, rind finely chopped

Tip: Freshly grated lemon rind can replace preserved lemon in this tasteful Sicilian chicken recipe.

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Sicilian style chicken with Baby Roma tomatoes: Method

  1. Preheat oven to 200°C. Place saffron threads into a small bowl with 2 tablespoons boiling water. Set aside.
  2. Heat oil in a large frying pan. Add onions and cook over a low heat, stirring occasionally, for 20 minutes or until the onions are soft. Add garlic, cardamom, cumin, pepper and cinnamon sticks and cook, stirring for 2 minutes longer.
  3. Add the saffron threads (including the liquid), tomatoes and honey and stir to combine. Simmer for 3 minutes, stirring occasionally. Pour the mixture into a 10-cup capacity (6 cm deep) ovenproof dish.
  4. Cut through the leg and thigh joint of each chicken maryland. Place each drumstick and thigh skin side up in the tomato mixture. Brush the chicken pieces with olive oil and sprinkle with salt.
  5. Cover dish with foil and bake 20 minutes; uncover and cook for an additional 25 minutes or until chicken is golden. Scatter olives over the chicken and cook for 5 minutes longer.
  6. Cook quinoa as per packet instructions.
  7. Serve Sicilian chicken with quinoa. Sprinkle with parsley and preserved lemon.

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